Bbq Chicken Coleslaw Wraps (Printer-friendly)
Smoky BBQ chicken and crunchy coleslaw rolled in warm tortillas—ready in about 35 minutes.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - Salt, to taste
05 - Black pepper, to taste
06 - 2/3 cup BBQ sauce
→ Coleslaw
07 - 2 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 1/2 cup shredded carrots
10 - 1/4 cup mayonnaise
11 - 2 teaspoons apple cider vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey
14 - Salt, to taste
15 - Black pepper, to taste
→ Wraps and Assembly
16 - 4 large flour or corn tortillas (10-inch)
17 - Fresh cilantro or parsley, for garnish (optional)
# How to Make It:
01 - Preheat oven to 400°F (200°F).
02 - Pat chicken breasts dry and rub with olive oil, smoked paprika, salt, and black pepper.
03 - Arrange chicken on a baking sheet. Roast for 18–20 minutes, until internal temperature reaches 165°F and juices run clear. Transfer chicken to a plate and let rest for 5 minutes.
04 - Shred chicken using two forks and mix with BBQ sauce until chicken is thoroughly coated.
05 - In a large bowl, combine green cabbage, red cabbage, and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Warm tortillas in a dry skillet over medium heat or in the microwave until pliable.
07 - Arrange tortillas on a flat surface. Spoon BBQ chicken down the center, top with coleslaw, and sprinkle with fresh herbs if desired. Fold in sides and roll up tightly.
08 - Serve immediately, or wrap in parchment for portable meals.
# Expert Tips:
01 -
- This recipe lets you use up bits of BBQ sauce and stray cabbage, but the result tastes downright crave-worthy.
- Quick enough for a weeknight, but impressive enough to serve friends with a big pitcher of iced tea.
02 -
- If you don’t rest your chicken before shredding, it turns dry instead of juicy.
- I once ran out of Dijon and used spicy brown mustard—the zing was a surprise hit!
03 -
- Lining the tortilla with a spare lettuce leaf keeps it from getting soggy if making wraps ahead.
- A splash of pickle brine in the slaw dressing takes it to another level.